From Argentina To London, Diego Jacquet’s Career Is A Testament To Passion, Skill, And Global Culinary Excellence
Diego Jacquet’s culinary journey spans continents, from Argentina to El Bulli, culminating in Zoilo, his Marylebone restaurant, where he masterfully combines Argentine traditions with global influences and innovative techniques.
A globe-trotting career that has involved crossing the Atlantic no fewer that three times and included a spell at the the world’s best restaurant has culminated in successful running his own Marylebone establishment for more than a decade.
Diego Jacquet’s career in hospitality began aged 18 as an apprentice, when he joined the brigade of renowned Argentine chef Francis Mallmann in Buenos Aires in 1993. Diego, with his typically native love of meat, honing his skills learning the highest standard of Patagonian barbecuing techniques.
Moving the Europe five years later, he joined the team at Casa Nicolasa in San Sebastian in the Basque region of Northern Spain, before securing a position at the legendary El Bulli restaurant under the famed Ferran Adria. El Bulli introduced the culinary world to game-changing foam dishes and molecular gastronomy to ice cream with a groundbreaking savory twists. It gained three Michelin stars and was awarded the “World’s Best Restaurant” accolade a record-setting five times. One of the most sought-after tables in the world El Bulli received 2 million requests for just 8,000 seats a year.
He later recrossed the Atlantic to take up a post at Aquavit in New York, the two Michelin starred venue offering seasonal Nordic fare with unusual ingredients and unique twists.
This led to him launching his own venture 12 years ago in Marylebone, Zoilo (meaning ‘life’) where the focus on the Argentine ‘assado’ (roast) predominantly offering high quality cuts of beef. He also owns Florencio, a nearby [pizza restaurant.
Today Chef Jacquet draws on the knowledge learned from each of these restaurants, carrying their ethos to his own kitchen and speaks to George Shaw about his a few of his favourite things.
What is your favourite ingredient?
Onions are by far my favourite ingredient, I love their simplicity and the dimensions and depth they add to practically any dish.
Which is your favourite time of year?
I’ve always loved Autumn for the ingredients that come into season. There’s something really special about the warming vegetables that arise, such as all the gorgeous squashes and pumpkins.
What is your signature dish?
Flank, grilled Hispi cabbage, bone marrow & oyster mayo – flank is a hugely flavourful piece of meat, and mixed with the bone marrow and oyster mayo it really is a flavour bomb of a dish and a huge crowd pleaser.
What is your most important piece of kitchen equipment?
I couldn’t live without the grill in our Zoilo kitchen as we do the majority of our cooking on it. All of our meat is cooked on the grill, as well as a few sides and the octopus dish – it’s undisputable that cooking over the open fire elevates the flavour and offers so much more depth to the dishes.
Which restaurant do you like to eat on your days off?
I love going to Maison Francois in Marylebone. The menu there is incredibly varied, they always provide good service, and their steaks are almost as good as ours at Zoilo!
What do you cook at home?
Pasta is my go-to at home. With my restaurants being very meat and pizza focused, it’s nice to mix it up when cooking for the family. I enjoy the process of making a pasta dish from scratch, including making a great dough – there’s something very meditative about it all. And of course, pasta is just delicious and incredibly varied.
Is there anything you won’t eat?
There are very few things I won’t eat, but I have a real aversion to liver and figs. I know some people love them, but they’re just not for me!
What are your tips for hosting a dinner party at home?
My key piece of advice is to don’t overcomplicate what you’re going to cook, and make sure you can do as much preparation in advance. When you have friends over for dinner, you’re supposed to be enjoying time with them and not spending lots of time in the kitchen! Use good quality, seasonal ingredients that speak for themselves, rather than having to create complicated dishes that need lots of caring for whilst your guests are around.
What’s your advice for youngsters thinking of starting a career in in catering?
Keep your head down and learn . Learn and learn from the best. Take onboard anyfeedback you receive – positive or negative – and use this to your advantage. Generally, people want you to succeed, so make sure to listen to those you’re working with, particularly those you respect.
If you were in the condemned cell, what would you chose as your last meal?
Cheese, sourdough bread & a good bottle of Pinot Noir – you can’t beat it.
Zoilo, 9 Duke Street, Marylebone, London W1U 3EG
